1 tblsp olive oil
1 onion, finely chopped
1 carrot, peeled, finely chopped
2 tblsps fresh Italian herb paste
2 tblsps tomato paste
400g can diced tomatoes
535g can minestrone soup
625g packet fresh veal tortellini
½ cup coarsely chopped parsley
400g loaf traditional garlic bread1 Heat oil in a stockpot over a medium heat.
Add onion and carrot. Cook, stirring
occasionally, for about 5 minutes, or until
soft. Add pastes. Cook, stirring for 30
seconds.
2 Add tomatoes, soup and 1½ litres (6-cups)
water. Bring to boil. Gently boil, stirring
occasionally, for 8 minutes.
Add tortellini. Return
to boil. Gently
boil for
a further
5 minutes, or
until tortellini
is cooked. Stir
in parsley.
3 Meanwhile,
cook garlic bread
according to packet
directions.
4 Serve soup with garlic bread.2 x 250g packets microwave basmati rice
500g lamb leg steaks, trimmed
¼ cup olive oil
1 onion, cut into wedges
2 cloves garlic,
crushed
1 medium
eggplant
(400g),
trimmed, cut
into 2cm
pieces
1 small zucchini
(125g), trimmed,
thinly sliced
2 tblsps sundried tomato pesto
1 cup drained, chopped roasted red capsicum
1½ cups chicken stock
¹⁄³ cup coarsely chopped fresh parsley1 Heat rice according to packet directions.
2 Toss lamb with 1 tablespoon of the oil in
a bowl. Season with salt and pepper.
3 Heat a large, non-stick frying pan over
a medium heat. Add lamb. Cook, for about
3 to 4 minutes on each side, or until cooked
to medium doneness. Remove. Rest, loosely
covered with foil for 5 minutes. Thinly slice.
4 Meanwhile, heat remaining oil in same,
hot pan. Add onion, garlic, eggplant and
zucchini. Cook, stirring occasionally, for
about 12 minutes, or until tender.
5 Stir in pesto. Add rice, capsicum and stock.
Stir to combine. Bring to boil. Gently boil for
about 5 minutes, or until liquid is evaporated.
Add lamb. Cook, stirring for a further
2 minutes. Stir in parsley. Remove.- Serve in bowls.
2 50g box frozen chopped leaf spinach,
thawed (See Tip)
100g soft feta, crumbled
½ cup grated parmesan
2 x 300g chicken breasts, trimmed
1 tblsp olive oil
Mashed potato, to serveSALAD
2 large tomatoes, cut into wedges
2 medium Lebanese cucumber, trimmed,
cut into 2cm pieces
60g bag baby rocket leaves
¼ cup bottled Greek salad dressing1 Squeeze out excess liquid from spinach.
Place spinach in a bowl with feta and
parmesan. Season with pepper. Mix well.
2 Cut chicken fillets horizontally in half
through the side, to give two thinner pieces.
3 One at a time, place chicken pieces
between two sheets of baking paper. Pound
with a meat mallet to an even thickness.
4 Spoon spinach mix onto half of each piece
of chicken. Fold over other half to enclose
filling. Secure with a toothpick. Season.
5 Heat oil in a large, non-stick frying pan
over a medium heat. Add chicken. Cook for
7 minutes. Turn over. Cover loosely with foil.
6 Cook chicken for a further 7 minutes, or
until golden brown and cooked through.
Remove from pan. Discard toothpicks.
7 Meanwhile, make salad. Combine all
ingredients in a bowl. Toss well.
8 Serve chicken drizzled with pan juices,
salad and mashed potato.Italian Tortellini Soup
with Garlic Bread
Spinach and Cheese Caponata Lamb Pilaf
Chicken Foldovers
Serves 4, Prep and Cook:
30 mins
Serves 4, Prep and Cook:
Serves 4, Prep and Cook: 35 mins
30 mins
Don’t overcook lamb
or it will dry out and
become chewy. For a
change, replace lamb with
chicken breast fillets. In
Step 3, chicken must be
cooked through.TIP
To thaw spinach, place
in a shallow, microwave-
safe dish. Microwave on
High (100%) for about
2 minutes, or until
thawed. Drain off
liquid.TIP
Photos: Benito Martin. Styling: Janelle Bloom. Food preparation: Kerrie Worner. Recipe development: Mel Burge.
WEDNESDAY THURSDAY FRIDAY
NEW
FOOD
IDEAS
For a change, try replacing
tortellini with other types of
filled pasta such as ravioli.
Fresh Italian herb paste is
available in the refrigerated
fruit and vegetable
section of major
supermarkets.TIP